Open pineapple and reserve 2 tablespoons for mayo. Place pineapple, soy sauce, garlic, 1 tsp ginger, and sesame oil in zip-lock bag. Slice each chicken breast into four pieces and place in zip-lock bag. Let sit overnight 8 hours.
In small bowl mix 2 tablespoons pineapple, mayo and 1 teaspoon rice wine vinegar.
Heat grill to high. Grill sliders for 4 minutes on each side. Top with cheese.
Cut rolls in half. Spread bottom of roll with pineapple mayo, add tomato slice and chicken on top.
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|Serving Size: 1 Serving (2208g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 693 (36%)|
|Amt Per Serving||% DV|
|Total Fat 77g||103 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 509.7mg||157 %|
|Sodium 2205.3mg||76 %|
|Potassium 7210.7mg||190 %|
|Total Carbohydrate 106.6g||31 %|
|Dietary Fiber 17.6g||71 %|
|Sugars, other 88.9g|
|Protein 212g||303 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1941
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